Inspired by videobreadsourdough

Open Crumb Sourdough Bread

Name: Open Crumb Sourdough Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 loaf
Ingredients: [Levain] 30g active sourdough starter; [Levain] 30g flour; [Levain] 30g water; [Dough] 30g wholewheat flour; [Dough] 270g bread flour; [Dough] 210–230g water; [Dough] 60g ripe levain; [Dough] 5g salt; Rice flour, for the banneton

Open Crumb Sourdough Bread is a bread built around levain 30g active sourdough starter, levain 30g flour and levain 30g water, from Sourlotti by Abby, ready in 600 minutes.

Get the Chrome extension Print recipe

Open Crumb Sourdough Bread is a bread built around levain 30g active sourdough starter, levain 30g flour and levain 30g water, from Sourlotti by Abby, ready in 600 minutes.

20 min

Prep time

40 min

Cook time

10 hrs

Total time

1 loaf

Yield

Ingredients

9 ingredients

Adjust servings

Servings: 11 to 2

Ingredients update with servings

Method

13 steps

Refresh the starter a couple of times before baking. Mix 30g starter, 30g flour and 30g water and leave to peak for 4–5 hours at about 28°C.
Mix the dough water, ripe levain and salt, then add the wholewheat and bread flours. Mix until no dry flour remains.
Cover and rest for 30 minutes.
Perform one set of stretch-and-folds. Cover and rest for 30 minutes. Repeat for a total of four stretch-and-fold sets during the first 2 hours.
Perform one coil fold, cover and rest for 1 hour.
Perform a second coil fold, then continue bulk fermentation at about 27°C until the dough has risen by roughly 50–75%. Total bulk fermentation is approximately 4½–5 hours.
Turn onto a lightly floured surface, gently pre-shape into a round, cover and rest for 30 minutes.
Shape again and place smooth-side down in a 25cm banneton dusted with rice flour.
Cover and refrigerate for approximately 12 hours.
Preheat a Dutch oven at 250°C. Turn out the cold dough, score it and transfer it to the hot Dutch oven.
Bake covered at 250°C for 20 minutes.
Remove the lid, reduce the oven to 220°C and bake for another 15–20 minutes, until deeply golden.
Cool for at least 1 hour before slicing.